A team of two pros is at the helm at this contemporary eatery: Julien Diaz, a chef who has worked in London and Corsica, and Guillaume Bonneaud, the sommelier. Some 30 place settings, pared-down decoration (wood, iron, raw materials), astute food-wine pairings, and a commitment to a high standard: that they will only work with quality ingredients, sometimes Mediterranean.
- MICHELIN guide inspectors
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